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Mutton Kolhapuri is an intensely spiced Maharashtra curry with a fiery coconut-based masala. This high protein mutton dish is bold, robust, and perfect for those who enjoy carnivore-level heat.
Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 8–10 minutes.
Add ginger and garlic, stirring for 2 minutes until aromatic. Incorporate grated coconut and toast over medium-low heat for 3–4 minutes until nutty.
Stir in chopped tomatoes and cook until soft, about 5 minutes, then remove mixture from pan and blend into a smooth paste. Set aside.
Return the pan to medium-high heat, add 1 tbsp oil, and sear mutton pieces for 5 minutes until lightly browned on all sides.
Add the coconut-onion-tomato paste back to the pan. Sprinkle with Kolhapuri masala powder, red chili powder, turmeric, coriander, black pepper, and salt. Mix well.
Pour in 2 cups of water, bring to a boil, then cover and gently simmer on low heat for 1.5 to 2 hours, stirring every 20 minutes to prevent burning, until mutton is fork-tender and the gravy is thick.
Uncover and simmer an additional 10 minutes if needed to achieve your preferred gravy consistency. Taste and adjust salt before serving.
